White Bean Dip
We usually have hummus or bean dip in our house. It’s a quick snack with rice cakes, pretzels, carrot/celery sticks. Dips make a great sandwich or wrap spread, simply add shredded carrots, spinach (or other green like arugula, baby kale etc) and a sprinkle of pumpkin or sunflower seeds
It’s also an easy appetizer, served with pita or corn chips or to dress it up, spread on toast squares or triangles with a sprig of herb of choice (pending the variation)
Beans are a pantry staple. A can of white beans can be a dip in 10 minutes.
Variation 1: White Bean Black Olive Dip
- Add 1/4 cup black olives, chopped
Variation 2: Southwest White Bean Dip
- Add 1 teaspoon turmeric
- ½ teaspoon cumin
- 1/4 cup fresh cilantro, chopped
- Add half a jalapeño, chopped
Variation 3: Herbed
- 2 tablespoons fresh rosemary (or basil)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 - 4 tablespoons water
- 1/2 teaspoon lemon zest (optional)
- 2 cups white beans canned or cooked until soft
- 2 garlic cloves minced
- salt and pepper to taste
Adjust servings: cups
Units:
Instructions
- Place extra-virgin olive oil, lemon juice and 2 tablespoons water in food processor or blender.
- Add remaining ingredients.
- Pulse until blended. If it is too thick or dry, add water, 1 tablespoon at a time, until it has desired consistency. (For sandwich spread, consistency of peanut butter, for a dip, more fluid)
- Season with salt and pepper to taste
Recipe Notes
A Color My Food original recipe
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